Minty pea parcels

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You can open-freeze uncooked pastries on the baking sheet. Pack in a box, interleave with greaseproof paper then seal, label and freeze. Use within 1 month. Brush with butter and bake as above from frozen. Tie the chives round the parcels, then reheat for 5 mins.
Per parcel65 calories, 4g fat

Method

Add the potato to a pan of boiling water and cook until soft enough to mash. Drain well, put back in the pan and dry off over a low heat. Add the peas and butter and mash together. Stir in the chopped spring onions and mint. Leave to cool.

Set the oven to gas mark 6 or 200°C. Brush each pastry sheet lightly with melted butter, then cut in half lengthways. Place a tablespoon of filling at the near end of each strip, fold in the edges, then roll them up like a parcel.

Place on baking sheets. Brush with melted butter and bake for 25-30 mins. Serve warm, with a chive tied round each one.

Cook's tip: You can open-freeze uncooked pastries on the baking sheet. Pack in a box, interleave with greaseproof paper then seal, label and freeze. Use within 1 month. Brush with butter and bake as above from frozen. Tie the chives round the parcels, then reheat for 5 mins.Per parcel: 65 calories, 4g fatFeature: Kate Moseley. Photos Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

Low

Med

High

Calories 65(kcal)

Fat 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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